An Esprit-Inspired Dish
Autumn duck breast
Ingredients for 4 people:
- 2 duck breasts
- 4 parsnips
- 1 potato
- 1 onion
- 1 glass of milk
- Half-glass of cream
- 20g butter
- Olive oil
- Salt and pepper
For the sauce:
- 2 shallots
- 50cl Esprit de Pavie
- 100g butter, cut into small chunks
- 25cl veal stock
- 1 sprig of thyme
- 1 bay leaf
- A choice of red berry fruits (e.g. raspberries, redcurrants, cherries).
Recipe
Preparation of the confit parsnips:
- Peel two parsnips and slice them lengthwise.
- Place them in a baking tray with a drizzle of olive oil or, even better, a little duck fat.
- Cook them for 1 hour 15 minutes to 1 hour 30 minutes at 90°C (195°F).
Preparation of the parsnip chips:
- Peel one parsnip and slice it very thinly (using a mandoline or food processor).
- Place the slices in a bowl with two tablespoons of olive oil and one teaspoon of salt. Mix well.
- Arrange the slices on a baking tray, making sure they don't overlap.
- Bake for 12 to 14 minutes at 180°C (350°F).
- Remove from the oven and let dry.
Preparation of the purée:
- Sauté an onion in a little butter in a saucepan.
- Add two sliced parsnips and one potato cut into cubes.
- Cover with milk and cream and cook for 20 minutes from the point of simmering.
- Drain, then blend, gradually adding, if needed, some of the milk and cream mixture used for the cooking.
- Add the butter and season with salt and pepper.
Preparation of the sauce:
- Chop the shallots and sweat them in a little butter.
- Add the Esprit de Pavie wine, the sprig of thyme, bay leaf and some black pepper.
- Add the veal stock and let it reduce by half.
- Strain through a fine sieve, return it to the saucepan and incorporate the butter while whisking.Hacher les échalotes et les faire suer dans un peu de beurre.
Cooking the duck breasts:
- Score the skin in a crisscross pattern.
- Sear them skin-side down in a pan for a few minutes to render some of the fat.
- Then bake them at 200°C (390°F) for 5 to 10 minutes, depending on the thickness and how well-done you like the meat.
Plating the dish:
- Place a generous spoonful of purée on the side of the plate.
- In the centre, place a slice of confit parsnip and top it with half a duck breast.
- Spoon some sauce over the top.
- Complete by adding a few parsnip chips.
Food & Wine Pairing
Pair with Esprit de Pavie 2019!
The wine’s nose is fresh and delicate. The palate is generous with lovely roundness and smooth tannins which bring out the delicate flavour of the duck. The red wine sauce with its red berries enhances the rich and juicy character of this Esprit de Pavie. The parsnip accompaniment provides a pleasant hint of bitterness and a touch of salinity in the finish.
A really yummy pairing!